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All honey will eventually crystallize if left long enough but some will crystallize sooner. Is it because it’s gone bad? Was it kept too cold? Have a look and learn what honey is made of and why it crystallizes and how to fix it.

I learned to make an incredible beef stock when I attended classes at the Culinary Institute of America. It takes time but the result is a rich stock that can be used for French onion soup or reduced to make a great sauce.

We’ve had an abundance of berries this year and blackberries are no exception. What to do with all the fruit? Jam is a definite plus I decided to make blackberry barbecue sauce also. A hint of ginger dresses this recipe up for more taste.

With all the strawberries we have coming from the garden…well, there’s only so many jars of jam and sheet pans full of frozen berries one can handle. What’s next? Strawberry vinegar. It’s a simple and delicious way to use up the extra berries with the two benefits…1) it won’t go bad, and 2) winter salads […]